Part 2/9:
The foundation of any great burger starts with the meat. The chef emphasizes the importance of using high-quality ground chuck and sirloin for the perfect blend. To enhance the flavor and fat content, he shares a nifty trick: grate frozen sticks of butter directly into the meat. This not only boosts juiciness but also infuses the beef with rich, buttery flavor.
Handling the meat efficiently is key — the chef urges fast, cold hands to prevent warming up the mixture, ensuring the meat remains tender. Proper seasoning follows, with quick mixing to preserve the texture. Forming the patties involves gentle yet firm pressings, creating a uniform shape that will sear beautifully.